Ingredients
Whole wheat bread:
- 1 tbsp yeast, active, dry
- 60ml water, warm
- 65g butter, unsalted
- 80g honey
- 2 eggs, room temperature
- 125ml milk, room temperature
- 1/2 tbsp white distilled vinegar
- 1 tbsp salt
- 325g whole-wheat bread flour
- 1/2 tbsp oil
- 2 tbsp butter, melted
Dough:
- 500g bread flour
- 22g sugar
- 5g salt
- 2 1/2 tsp yeast, active, dry
- 50ml water, warm
- 2 eggs
- 170ml milk, warm
- 60g butter
- 8 ice-cream cones
- 1 egg
Egg wash:
- 20g sesame and flax seeds
- 1 egg
Cream cheese filling:
- 250g cream cheese
- 25g chives, chopped
- 1 bunch fresh parsley
Preparation method
Whole wheat bread:
- Preheat oven to 180 C
- In a small bowl, dissolve yeast in the warm water and set aside
- Cream the butter and honey together
- Add the eggs and mix until well incorporated
- Add the milk, vinegar and yeast mixture and stir until combined
- In a separate bowl, sift the flour and then add the salt
- Add half of the flour into the butter and milk mixture and mix
- Add remaining flour and mix for 5 minutes, to form a soft dough (use the dough hook)
- Dough may look sticky but, when touched, your finger should come away clean
- Pour 1 tbsp. oil into a large bowl and flip the dough in the oil, so all sides are covered
- Cover with plastic wrap and let rise for 1 hour in a warm place
- Turn the dough out onto a lightly oiled surface and begin forming the rabbits
- Shape three balls per rabbit, to form the head (3cm), body (6cm) and tail (1cm) of rabbit
- Shape 6cm long ears (2 per rabbit)
- Assemble the rabbits by pressing the dough together
- Make two holes for eyes
- Let the rabbits rise until doubled in size
- Bake for 20-25 minutes until golden brown
- Remove from oven and brush with melted butter
Dough:
- Preheat oven to 200 C
- Mix together the flour, sugar and salt
- Dissolve the yeast in the water and add to the flour mixture
- Add the eggs and milk and mix until well combined
- Add the butter and knead until the dough is smooth and soft
- Cover with a clean cloth and let rise for 1 hour in a warm area
- Punch the dough on a floured surface and divide into 8 equal parts
- Let them rest for 5 minutes
- Roll each piece of dough into a rope, approximately 80cm
- Cover the ice-cream cones in aluminium foil
- Roll the dough ropes around the aluminium cones
- Place on a baking tray lined with greaseproof paper and let them rise for about 20 minutes
Egg wash:
- Whisk the egg and brush over each bread cone, then sprinkle with seeds
- Bake for 16-18 minutes until golden brown
- Cool completely on wire rack and fill with cream cheese filling
Cream cheese filling:
- Cream the cheese and chives together until smooth
- Fill the baked bread cones with the cream cheese filling and decorate with parsley